Bring cranberries, brown sugar and orange juice to a boil in a large saucepan over medium-high heat, stirring often.
Reduce heat to medium-low and simmer stirring occasionally until cranberries pop and mixture thickens (about 12 to 15 minutes).
Remove from heat and stir in vanilla.
Cool to room temperature (about 30 minutes).
Stir in the pears (or apples), pineapple, celery, orange zest and nuts.
Cover and chill in the refrigerator for 4 to 24 hours before serving.
Chef's notes: Or use 1 cup fresh pineapple instead of canned. The cook uses an apple and soaks it in the pineapple juice from the canned pineapple while berries are cooking.